Mussels in coconut milk curry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Groundnut oil |
| 1 | teaspoon | Thai green curry paste |
| 1 | Clove garlic; finely chopped | |
| 1 | tablespoon | Fresh ginger; finely chopped |
| ½ | teaspoon | Ground turmeric |
| 2 | cups | Coconut milk |
| 2 | Kaffir lime leaves | |
| 1 | Stalk lemon grass; finely chopped | |
| 32 | Mussels; bearded | |
| 2 | teaspoons | Fish sauce |
| 1 | teaspoon | Palm sugar |
| 1 | tablespoon | Fresh lime juice |
| 2 | tablespoons | Freshly torn basil leaves |
Directions
Heat the oil and saut‚ the curry paste, garlic and ginger for 2 minutes.
Add the turmeric, coconut milk, lime leaves and lemon grass and simmer uncovered for 5 minutes.
Add the mussels, cover, then increase the heat and cook for 5 minutes until the mussels have opened. Discard any mussels that refuse to open.
Add the fish sauce, palm sugar and lime juice and simmer for one minute, shaking the pan to mix the ingredients well together. Divide between bowls and scatter the basil leaves over the curry.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.
Related recipes
- Coconut corn curry
- Coconut fish curry
- Curried mussels
- Curried mussels with mushrooms
- Curry cream mussels
- Goan style mussels
- Lobster coconut curry
- Mild coconut fish curry
- Mussels in cumin-tomato sauce
- Mussels in saffron sauce
- Mussels in spicy garlic sauce
- Mussels steamed with white wine and curry leaves
- Mussels with saffron curry cream (cafe campagnard)
- Mussels with sour curry
- Mussels, riesling and curry broth
- Pei mussels with thai curry sauce
- Red curry with mussels
- Shrimp and coconut milk curry
- Steamed mussels with chipotles and coconut milk
- Thai inspired mussels